Mince Curry with Potatoes

Updated: Feb 5, 2020

Course: MAIN COURSES Servings: 4



500 gram Spice Journey Seitan Mince

3 tbsp light olive oil or vegetable oil

1 cinnamon stick

1 bay leaf

1 star aniseed

1 black elachie/cardamom

2 tspn ginger/garlic paste

1 tbsp Kashmiri chilli powder

1 tbsp masala

1/2 tspn ground soomph/fennel seeds

1/2 tspn turmeric

1 tspn garam masala

2 roma tomatoes blanched and grated

1 sprig curry leaf

2 potatoes cut into medium sized cubes

1/4 cup water only if required

1 large onion finely chopped


Heat oil in a flat pot on medium heat and add cinnamon, bay leaf, star aniseed and black cardamom. Once it becomes fragrant add curry leaf and onion and sauté until onion is translucent.Add ginger/garlic paste and sauté for a minute. Add masala, turmeric, fennel, garam masala and cook until it forms a paste, about 2 minutes. Add a few drops of water to prevent scorching. Add mince and potatoes and mix well. Season with salt. Turn the heat to low and allow it to simmer for 5 minutes. Add grated tomatoes and allow it to simmer until potatoes are soft. During the cooking time you can add a 1/4 cup of water or a little more if you feel the curry is drying out. I don’t usually require too much water.

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